Frequent and worldwide occurring vine disease in the vineyard, which is mostly caused by various microorganisms such as bacteria, yeasts and moulds. Grape rot is also favoured by nutrient deficiencies of the vine during growth, such as nitrogen. Particularly compact grapes with closely packed berries are also potentially at risk. There are different types of rot such as green rot, pink rot, grey rot (botrytis), black rot and white rot. An extensively infested vineyard then has a typical mouldy and stuffy smell that can be perceived from afar. Wine produced from such infested grapes has the wine defect mouldy taste.
For my many years of work as an editor with a wine and culinary focus, I always like to inform myself about special questions at Wine lexicon. Spontaneous reading and following links often leads to exciting discoveries in the wide world of wine.
Dr. Christa Hanten
Fachjournalistin, Lektorin und Verkosterin, Wien